SPICY SHRIMP AND PEPPERS
My Spicy Shrimp and Peppers recipe is an easy 30 minute dinner! Sauteed shrimp and peppers with spicy seasoning and rice or pasta is one of our favorite weeknight meals.
Provided by Dorothy Kern
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Sprinkle the shrimp with the taco seasoning.
- Heat 2 teaspoons oil in a large nonstick skillet. Add the onions and peppers and cook until they're tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes.
- Stir in the salsa and lime juice and heat through. Serve hot.
- Serving suggestions: rice or pasta.
Nutrition Facts : ServingSize 1 serving, Calories 181 kcal, Carbohydrate 7 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1003 mg, Fiber 2 g, Sugar 4 g
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
QUESADILLAS WITH SHRIMP AND PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
- Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Serve with sour cream, cilantro and lime wedges
SHRIMP WITH RED AND YELLOW PEPPERS
Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.
Provided by MarraMamba
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
SPICY SHRIMP & PEPPERS WITH PASTA
Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole wheat pasta and just the right amount of heat. Amy Clemons - Babson Park, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.
Nutrition Facts : Calories 385 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 697mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 10g fiber), Protein 28g protein.
SPICY RICE WITH SHRIMP AND PEPPERS
Provided by Beatriz Llamas
Categories Garlic Onion Rice Tomato Sauté Low Cal Shrimp Hot Pepper Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
- Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
- Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
- *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.
SPICY SHRIMP WITH GREEN BEANS & RED PEPPER
Make and share this Spicy Shrimp With Green Beans & Red Pepper recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the shrimp with cold water and pat dry with paper towels.
- Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.
- Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.
- Drain, rinse with cold water and throughly dry on paper towels.
- Cut the beans diagonally in 1 1/2 inch lengths and set aside.
- In a small bowl, stir together the glaze ingredients and set aside.
- Drain the shrimp well.
- Heat a wok or medium skillet over high heat.
- Add half the oil and when it is very hot, add the shrimp.
- Stir-fry until the shrimp are firm and opaque, 1-2 minutes.
- Take from heat and set shrimp aside.
- Reheat the wok over medium-high heat and add the remaining oil.
- Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.
- Add the green beans and stir-fry until just hot, about 30 seconds.
- Reduce heat, stir the glaze and pour into the wok.
- Stir until thickened.
- Add the shrimp with any juices and stir to combine.
Nutrition Facts : Calories 196.3, Fat 6, SaturatedFat 0.8, Cholesterol 143.2, Sodium 1176.2, Carbohydrate 15, Fiber 3.8, Sugar 5.7, Protein 20.6
SPICY SHRIMP WITH HOT CHILI PEPPERS
Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
- Meanwhile, blend together all sauce ingredients.
- Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
- In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
- Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
- Wipe out the pan with a paper towel.
- Heat the remaining oil in the same pan.
- Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
- Add in the green onions and bell pepper; stir-fry 1 minute.
- Add in the sauce mixture; cook, stirring until sauce boils and thickens.
- Stir in the shrimp and sesame oil.
- Serve immediately.
SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS
Charred peppers and onions join sweet and spicy grilled shrimp as fillings for hearty fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
SPICY STIR FRIED SHRIMP AND PEPPERS
This is delicious served over rice. The heat can be adjusted by using different peppers and the amount of chili sauce. Adapted from a recipe at a cooking demonstration at the Fiery Foods & BBQ Show
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- On medium high heat add oil to a large skillet.
- When oil is hot add next 7 ingredients (shrimp-green onions) and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
- Add remaining ingredients (chili sauce-butter), stirring well until hot.
SUCCULENT SPICY GARLIC AND PEPPER SHRIMP
This is one of our favorite ways to make Shrimp! Delicious, spicy and full of flavor! If you don't like intense "hot" flavor, cut down the crushed red pepper flakes! This recipe can easily be doubled to serve more.
Provided by Dine Dish
Categories < 60 Mins
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water and stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
- Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet.
- Stir-fry for 10 seconds.
- Pour the hot mixture onto the cabbage.
Nutrition Facts : Calories 394.3, Fat 34.8, SaturatedFat 4.5, Cholesterol 70.6, Sodium 1340.9, Carbohydrate 11.3, Fiber 2.9, Sugar 4.1, Protein 11.3
SPICY GRILLED SHRIMP AND PEPPER SKEWERS
From Digs Magazine, June 2001. To make it easier, you can purchase shrimp that have already been peeled and deveined.
Provided by Heather U.
Categories Very Low Carbs
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak 16 wooden skewers in water.
- Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp - if the fact that the "vein" is actually a poop chute doesn't bother you, feel free to skip this step).
- Wash, de-seed and chop the peppers into 1" square sections.
- Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat.
- Get the grill started if you're using a charcoal grill (gas grills don't need to pre-heat), or if you're doing this indoors, preheat the broiler.
- Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top.
- Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.
Nutrition Facts : Calories 196, Fat 8.2, SaturatedFat 1.3, Cholesterol 220.9, Sodium 838.5, Carbohydrate 5.7, Fiber 1.8, Sugar 2.4, Protein 24.7
SPICY RICE WITH SHRIMP AND PEPPERS
Make and share this Spicy Rice With Shrimp and Peppers recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
- Toss shrimp with lime juice in bowl. Let stand 30 minutes.
- Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
Nutrition Facts : Calories 512.6, Fat 22.7, SaturatedFat 3.3, Cholesterol 177.3, Sodium 498.2, Carbohydrate 48, Fiber 2.4, Sugar 3.6, Protein 28.1
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